Vegetarian Samosas #SundayFunday

Phyllo pastry dough wrapped around a vegetarian samosa filling and then air fried to a crispy golden brown.  They are perfect as an appetizer, a side dish for other Indian food, or as a meal all on their own.

The Sunday Funday Bloggers are sharing Indian/Pakistani foods today.....

Sue of Palatable Pastime asked us to join her today in celebrating the foods of Southern Asia.  Let's take a look at what is being shared today..........

• Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
• Gajar Ka Halwa (Carrot Halva) from Culinary Cam
• How to Make Thandai from The Mad Scientist’s Kitchen
• Matar Kulcha from Karen's Kitchen Stories
• Tamatar Gosht from Sneha's Recipe
• Tomato Chutney from Palatable Pastime
• Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
• Vegetable Pulao from Mayuri's Jikoni
• Vegetarian Samosas from A Day in the Life on the Farm

These samosas were part of a Mauritian Feast that I made for my Little Miss M's 2nd Birthday.  Little Miss M is half Indian on her father's side.  He was born and raised in Mauritius and recently moved here to the USA along with our first exchange student and their daughter, our Little Miss M.

The samosa were served with LaDaube Poulet, Cari Poisson and Steamed Rice.  These Samosa were a perfect part of this celebration.

These are a great dish to serve at large gatherings as they can be made ahead of time and be frozen until party day.  I chose to cook mine in an air fryer but you can also deep fry them if you so desire.

Appetizers, Main Course, Vegetarian, Air Fryer

Appetizers, Main Course, Side Dish, Vegetarian

Mauritian

Yield: 20 pieces

Author: Wendy Klik

Vegetarian Samosa

Phyllo pastry dough wrapped around a vegetarian samosa filling and then air fried to a crispy golden brown. They are perfect as an appetizer, a side dish for other Indian food, or as a meal all on their own.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 2 Russet potatoes, peeled, washed and cut into small dice
• 1 small carrot, cut into small dice
• 1 T. olive oil
• 1/2 onion, chopped
• 3 curry leaves
• 1/2 t. thyme
• 1 clove garlic, minced
• 1/2 jalapeno chili, seeded and minced
• 1/4 c. frozen baby peas
• 3/4 t. cumin
• 1/2 t. turmeric
• 1/4 t. curry powder
• salt and pepper, to taste
• 1 pkg. frozen phyllo sheets, thawed
• 1 T. flour +1 T. water made into paste

Instructions

1. Place the potatoes and carrots into a pot, cover with water, place over med high heat, bring to a boil and cook until easily pierced with a fork. Drain and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onions, garlic, curry leaves, thyme and chile. Cook, stirring frequently, until fragrant and onions are translucent.
3. Add the frozen peas and cook for a minute or two, then add the carrots and potatoes. Season with the cumin, turmeric and curry. Cook and stir for a couple of minutes. Remove from heat and set aside to cool.
4. Remove phyllo dough from wrapper and cover lightly with a damp towel.
5. Take 2 sheets of dough and place one on top of the other, then fold into thirds, lengthwise.
6. Place 1 Tablespoon of the potato mixture onto the phyllo and fold it over into a triangle. Continue folding in this manner. When you reach the bottom of the dough, brush the flour/water mixture onto the bottom of the sheet and fold it over making a triangle.
7. Set aside and repeat in this manner until all filling and phyllo sheets are used, keeping the triangles separate so they don't stick together.
8. At this point the Samosas can be frozen for later use or placed in an air fryer and cooked at 400* for 10-12 minutes until crisp and golden brown.

Notes

Adapted from Mauritian Food Recipes

Nutrition Facts

Calories

27.73

Fat (grams)

0.77 g

Sat. Fat (grams)

0.11 g

Carbs (grams)

4.81 g

Fiber (grams)

0.55 g

Net carbs

4.27 g

Sugar (grams)

0.48 g

Protein (grams)

0.63 g

Sodium (milligrams)

13.17 mg

Cholesterol (grams)

0 mg

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